Did you do the calibration step? That's how the oven determines your atmospheric pressure which is related to the temperature at which water turns to steam. What you're experiencing seems normal to me. There will be lots of steam visible up to the 210-220 F mark, when you're at the 80-100% moisture setting. (At 30% and 220 F, the window will be fogged up, but there won't a lot of steam.) When I bake something like ribs, I do them at 400 at 100% moisture - there will be no steam visible, but there is moisture in the heated air and the ribs don't dry out. And, at that high temp, they will get nicely browned. Have fun playing with it!

We have the discontinued Gaggenau Combi-steam & convection ovens. It is true that there is no English or any other written language on the ovens, but if you spend some time with the manual and/or reference cards, the controls & their symbols are very logical & become easy to use. For example, on our Combi, the two rightmost knobs control percent of steam, with choices from 100% to no steam, and temperature. The oven comes with a reference "wheel" to help you choose a good combination & time for each type of food. For every steam setting, there's a default temperature shortcut that you can get by setting one left click on the temperature knob. The leftside panel has a small screen & buttons for countup & countdown timers, plus button controlled functions for auto stop, delayed start, clock setting, purge steam button, & temperature probe control. This panel is what takes a bit of study; you can operate the oven by using just the right knobs. Delay start was the one operation that had me a bit stumped at first; the sequence actually turns on the oven until you punch in the command for the delay start & then it turns off until it reaches the appropriate time. The Gagg convection oven controls operate exactly like the combi-steam except for functions that differ by oven. I would definitely get the discontinued versions again!

A bench top microwave plus a combi steam oven suggestion sounds very good. I have the same set up, with a microwave being placed in a wall cupboard space on top of a steam combi oven. Since I have got steam combi oven installed, most food have been reheated in it, much nicer results compared with microwave which is just used to heat a cup of drink hear and there. Induction plus gas is also a very good solution. I have 15" dominos, two gases, and one bridgeable induction. I decided on two gas units because of round bottom wok cooking and never used an induction before. Now that I have been using induction for a while, I may have chosen two induction units instead if I have to decide again today. Bridge able induction unit is quite versatile. You can have two small to medium pots and pans on it, or one large pot or pan, even a cast iron griddle when used in bridge mode. With a wok ring adapter for induction hob, it even does wok cooking well enough. My dominos are installed with about 2-3" space between them, so that big pots and pans can go on them at the same time. This might be a consideration how you would like to place an induction unit next to a gas.

We tested both Miele and Wolf. Wolf was way easier to clean as well as set temperature, etc for use. The Miele had a better interface but a couple more steps and much harder to clean (grooves on bottom plus top broiler element). Thermador is way smaller capacity wise and the water tank is inside the oven so you'd need to open the door in case u run out of water (say for a thanksgiving turkey). Ultimately decided on Wolf. We didn't want a plumbed version.